SHRIMP WITH RICE

 

 Here is one of my favourite recipes for shrimp and rice, easy to make any time. It's my idea of comfort food. Try it, it makes a great dinner! It has a nice mixture of vegetables, and the tomatoes and broth make the rice taste wonderful.  Peas are a nice addition here, and I usually include them, but this time we did without because I forgot to buy them. I think the best part about making this dish is having leftovers. They make an excellent non-liquid nightcap!

Ingredients:

1/2 cup olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped 
2 celery stalks, chopped
1 green pepper (or red if you like), finely chopped
1 cup of sliced mushrooms
1 cup frozen peas
1 1/2 cups long-grain rice
1 teaspoon salt
1 teaspoon black pepper
1 cup white wine 
3 cups hot vegetable broth
2 tablespoons chopped parsley
1 teaspoon fresh thyme leaves
1 small bay leaf
1 cup of tomato sauce
1 tomato, peeled, seeded and chopped.
2 pounds shrimp, peeled, deveined.

Directions:

• In a large skillet heat the olive oil and add the onions, celery, and green pepper. Cook until the onions are soft, about ten minutes.
• Add the rice and cook while stirring, until the rice turns golden in colour.
• Add the garlic and stir for about a minute
• Add the wine and the mushrooms, stir, and then simmer for five minutes.
• Add the broth, tomato sauce, tomato, parsley, thyme and bay leaf. Cover and cook for about twenty minutes or until the rice is soft, stirring occasionally.
• Add the shrimp and the peas. Simmer about 6 to 7 more minutes, until the shrimp are done.
• Remove the bay leaf and serve.